Archive for February 12th, 2011

Bejma: Tunisian Challah

February 12, 2011

This is my second challah from Joan Nathan’s new book about Jewish cooking in France (the first challah I made was the Moroccan Pain Petri). I think this recipe has appeared under Joan Nathan’s name before (New York Times Jewish Cookbook, p. 438, where it is credited as being from Nathan’s book The Foods of Israel Today).

Here is the idea of the bread: a dough similar to Ashkenazi challah, but the dough is shaped into three balls that are placed together in a triangle shape.

I love the shaping technique and would use it again with another challah dough. This makes a striking looking loaf.

Sending this to Yeastspotting.

Prior challah recipes:
Moroccan Challah (Joan Nathan)
Yemenite Challah, Chubzeh (Maggie Glezer)
Sarah Schecht’s Challah (NYT)
Stollen-style Challah
Food Processor Challah (Charles Van Over)
Macrina Bakery Challah
Russian Challah (Maggie Glezer) (plus Tamar Ansh’s round braiding technque)
Tamar Ansh Round Braid
Whole Wheat Challah (Peter Reinhart, but my variation)
Lithuania Challah (Maggie Glezer)
ABin5 Challah (Artisan Bread in Five Minutes a Day)
Apple Honey Challah (Got Kosher, LA Times)
100 Minute Challah
Chernowitzer Challah (Maggie Glezer)
Poor Man’s Brioche Challah (Peter Reinhart)
Peter Reinhart’s Challah

Pain Petri: Joan Nathan, France, and 60 Minute Moroccan Challah

February 12, 2011

When I saw this challah in Joan Nathan’s recent book about Jewish cooking in France, I just had to try it. It is a Moroccan challah that is made, start to finish in just 60 minutes. The recipe, from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, is available at here the website for the Washington Post (this is the actual recipe, and this is the article and slideshow). (more…)

Gefilte Fish, Chanie’s Way

February 12, 2011

I made the gefilte fish recipe from Chanie.  Well, actually she suggests three different ways to make gefilte fish from the frozen roll: (1) coated in mayo and breaded; (2) cooked with marinara; and (3) cooked with an Asian sauce. I made the bread crumb version and tried to stuff it in a mini loaf pan for baking. I knew it wouldn’t fit, so I cut a piece off the end before breading it and placed the little piece in another loaf pan with the marinara. I baked per Chanie’s instructions.

Result: very good, although my family resisted trying something new. Chanie says that the gefilte fish will puff up and then collapse, leaving a slightly misshapen loaf, but the mini loaf pan doesn’t leave room for that warping. The gefilte fish comes out perfectly loaf shaped.

Chanie’s great idea is to make two different kinds of fish and then plate them together with a few different sauces.